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  <title xml:lang="en">Chocolate Ice Cream, Philadelphia-Style</title>
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<h1>Chocolate Ice Cream, Philadelphia-Style</h1>
<table class="recipe">
<tr>
<td>2&#188; c (560 mL) heavy cream</td>
<td rowspan="4">whisk</td>
<td rowspan="4">boil</td>
<td rowspan="5">whisk completely</td>
<td rowspan="7">whisk</td>
<td rowspan="7">blend</td>
<td rowspan="7">chill</td>
<td rowspan="7">freeze in ice cream maker</td>
</tr>
<tr>
<td>6 T (50 g) unsweetened Dutch-process cocoa powder</td>
</tr>
<tr>
<td>1 c (200 g) sugar</td>
</tr>
<tr>
<td>pinch of salt</td>
</tr>
<tr>
<td>6 oz (170  g) unsweetened chocolate, chopped</td>
<td colspan="2" class="righthide">&nbsp;</td>
</tr>
<tr>
<td>1 c (250 mL) whole milk</td>
<td colspan="3" rowspan="2" class="righthide">&nbsp;</td>
</tr>
<tr>
<td>1 t vanilla extract</td>
</tr>
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<ol>
<li>Whisk together the cream, cocoa powder, sugar, and salt in a large
saucepan.</li>
<li>Heat the mixture, whisking, until it comes to a full boil and
foams up.</li>
<li>Remove from heat and whisk in the chocolate until completely
melted.</li>
<li>Whisk in milk and vanilla.</li>
<li>Blend mixture until very smooth.</li>
<li>Chill thoroughly in the refrigerator.</li>
<li>Freeze in ice cream maker.</li>
</ol>

<p class="confession">shamelessly stolen from <cite><a
href="http://www.davidlebovitz.com/books">The Perfect Scoop</a> by <a
href="http://www.davidlebovitz.com/">David Lebovitz</a></cite></p>
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